Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Big Bowl Summer Salad

FRESH VEGETABLE SUMMER SALAD
Big Bowl Restaurant Recipe

Dressing:
1 teaspoon finely minced garlic
1 teaspoon red wine vinegar
1 teaspoon fish sauce or light soy sauce
1 teaspoon sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil

Salad:
6  small hearts bok choy, 2 1/2 to 3 inches in length
10  snow peas
1 cup small mixed fresh green and yellow wax beans
1 tablespoon carrots, julienne cut
3  fresh water chestnuts, peeled and sliced

1 small red fresh chili pepper, julienne cut

Stir together the garlic, vinegar, fish sauce, sugar, and mustard until the sugar dissolves. Mix the peanut and sesame oil as you would with any salad dressing.

Bring 6 cups of water to boil and add the bok choy hearts, snow peas , and beans, and cook for one and a half to two minutes. For at least 30 seconds, add the carrots. When cooked, remove the vegetables to a colander to drain, and rinse under cold water to stop the cooking. Drain well.

When the vegetables are thoroughly dry, combine the water chestnuts and chili pepper, toss with the dressing and serve


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